Layered No Bake Pumpkin Cheesecake with Chocolate Crust
This layered no bake pumpkin cheesecake combines a cocoa biscuit crust, a creamy mascarpone cheesecake center, and a soft cinnamon pumpkin topping. The pumpkin is steamed instead of roasted, and the finished cheesecake chills overnight, so it is a practical make-ahead dessert for fall parties and Thanksgiving.
I love a dessert I can finish the day before a gathering, especially when the oven is already busy. This one looks special when sliced but does not need baking, a water bath, gelatin, pudding mix, or whipped topping.
A Quick Look At The Recipe
- ✅Recipe Name: Layered No Bake Pumpkin Cheesecake with Chocolate Crust
- 🍽️Serves: 12 slices
- ⏰Ready In: 10 hours 20 minutes
- 🔥Calories: 457
- 🥣Main Ingredients: fresh pumpkin, peeled, seeded, and cubed before steaming, creamy no-stir peanut butter, raw sugar, ground cinnamon, full-fat block cream cheese, at room temperature, mascarpone, at room temperature, powdered sugar
- ⭐Why You’ll Love It: A layered no bake pumpkin cheesecake with a cocoa biscuit crust, creamy mascarpone cheesecake center, and soft cinnamon pumpkin topping. It is assembled in a 9-inch springform pan and chilled before serving.
Why You Will Love This Pumpkin Cheesecake
- The cocoa biscuit crust adds a deeper flavor than a plain graham cracker crust.
- Cream cheese and mascarpone make the middle layer rich and creamy.
- Fresh steamed pumpkin creates a soft topping with warm cinnamon flavor.
- The separate layers make the cheesecake look impressive without complicated decorating.
- It can be assembled the day before, leaving less work for the day of your gathering.
If you want an even faster pumpkin dessert made with pudding and whipped topping, try this lighter no-bake pumpkin pie.
Ingredients You Will Need
- Fresh pumpkin: Choose a dense cooking pumpkin, such as a sugar or pie pumpkin. Large carving pumpkins are usually more watery and less flavorful.
- Creamy peanut butter: Use smooth, no-stir peanut butter so the pumpkin topping stays evenly blended. It adds richness and a mild nutty flavor.
- Raw sugar: Sweetens the pumpkin and adds a light caramel flavor. Brown sugar can be substituted in the same amount.
- Ground cinnamon: Gives the pumpkin topping its warm fall flavor.
- Full-fat cream cheese: Use block-style cream cheese at room temperature for a smooth layer with enough structure.
- Mascarpone: Softens the tanginess of the cream cheese and makes the cheesecake layer taste richer. Mix it only until combined because mascarpone can split when overworked.
- Powdered sugar: Dissolves easily into the cheese filling without leaving a grainy texture.
- Vanilla extract: Rounds out the flavor of the mascarpone and cream cheese.
- Finely crushed plain biscuits: Digestive biscuits, graham crackers, or crisp tea biscuits work well. Crush them before measuring.
- Unsalted butter: Softened butter binds the crumbs and becomes firm once the crust is thoroughly chilled.
- Unsweetened cocoa powder: Turns the plain biscuit mixture into a chocolate crust.
- Pecans and dark chocolate: Add crunch, a little bitterness, and a simple finish to the top.
How to Make No Bake Pumpkin Cheesecake
Steam and Cool the Pumpkin
Peel and seed the pumpkin, then cut it into small, even cubes. Place the pumpkin in a steamer basket over simmering water and cook until it is completely tender when pierced with a fork.
Transfer the steamed pumpkin to a shallow plate or tray and let it cool completely. Spreading it out allows the heat and steam to escape more quickly. If you boil the pumpkin instead of steaming it, drain it well before cooling.
Prepare the Soft Pumpkin Topping
Blend the cooled pumpkin with the peanut butter, raw sugar, and cinnamon until smooth and fluffy. Refrigerate the mixture while you prepare the other layers.
Make the Chocolate Biscuit Crust
Line the bottom of the springform pan with parchment paper. Combine the crushed biscuits, cocoa powder, and softened butter in a food processor until evenly mixed.
Press the mixture firmly and evenly into the bottom of the pan. The flat bottom of a measuring cup makes this easier. Refrigerate the crust until the butter becomes firm.
Mix the Mascarpone Cheesecake Layer
Beat the room-temperature cream cheese with the powdered sugar and vanilla until smooth. Add the mascarpone and mix on medium-low speed for no more than 1–2 minutes, stopping as soon as the filling is smooth and combined. Do not overmix. If mixing by hand, use room-temperature cream cheese and stir until completely smooth.
Spread the cheesecake mixture evenly over the chilled crust. Refrigerate this layer briefly before adding the pumpkin so the two mixtures stay separate.
Assemble and Chill
Spoon the cold pumpkin mixture over the cheesecake layer. Spread it gently with an offset spatula without pressing it into the cream cheese mixture.
Cover the pan without allowing the covering to touch the surface. Refrigerate for at least eight hours, but overnight gives the best flavor and makes the cheesecake easier to serve.
Add the pecans, grated dark chocolate, and a light sprinkle of cinnamon shortly before serving.
Important Texture Note
The pumpkin topping in this recipe is intentionally soft. It does not contain gelatin, whipped cream, or another firm setting ingredient. Overnight refrigeration makes it colder and thicker, but it will not become as firm as a baked pumpkin cheesecake layer.
Keep this no bake pumpkin cheesecake refrigerated until serving. Remove the springform rim carefully and cut it with a thin knife dipped in hot water. Wipe the blade clean between slices.
Tips for the Best Result
- Cut the pumpkin into similar-sized cubes so they finish steaming at the same time.
- Let the steamed pumpkin cool completely before blending it with the other ingredients.
- Use full-fat cream cheese and mascarpone for the best texture.
- Mix mascarpone briefly and on low speed to prevent it from separating.
- Chill the cream cheese layer before spreading the softer pumpkin topping over it.
- Chill the assembled cheesecake overnight and serve it directly from the refrigerator.
- Add the pecans shortly before serving so they stay crisp.
For another chilled dessert with a creamy mascarpone filling, try this make-ahead tiramisu cheesecake. You may also like this layered chocolate and peanut butter dessert.
Storage and Make-Ahead Instructions
Prepare the cheesecake one day before serving and keep it covered in the springform pan. Add the pecans and chocolate shortly before bringing it to the table.
Store leftovers covered in the refrigerator for up to three days. Keep the cheesecake cold because both the pumpkin topping and butter-based crust soften at room temperature.
Freezing is not recommended. Steamed pumpkin can release moisture as it thaws, which may make the topping watery and affect the cream cheese layer.
Find more easy pumpkin desserts for fall, including mousse, cookies, muffins, and pumpkin tarts with a chocolate crust.
Frequently Asked Questions
Can I make it without a springform pan?
You can assemble it in a 9-inch deep pie dish, but you will need to serve it directly from the dish. A springform pan gives the cheesecake its clean round shape and makes the sides easier to release.
Can I replace the mascarpone?
Full-fat cream cheese is the closest practical replacement. The filling will taste tangier and may be slightly denser than the mascarpone version.
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Layered No Bake Pumpkin Cheesecake with Chocolate Crust
Equipment
- 9-inch or 23 cm springform pan
- Steamer basket and pot with lid
- Food processor or blender
- Electric hand mixer or stand mixer
- Silicone spatula or offset spatula
Ingredients
Soft Pumpkin Topping
- 5 cups fresh pumpkin, peeled, seeded, and cubed before steaming about 600 g
- 2 ½ tablespoons creamy no-stir peanut butter about 40 g
- 1 cup raw sugar about 200 g
- 1 ½ tablespoons ground cinnamon about 12 g
Mascarpone Cheesecake Layer
- 1 ½ cups full-fat block cream cheese, at room temperature about 340 g or 12 oz
- 1 cup mascarpone, at room temperature about 225 g or 8 oz
- ½ cup powdered sugar about 60 g
- 1 teaspoon vanilla extract 5 ml
Chocolate Biscuit Crust
- 1 ¼ cups finely crushed plain biscuit crumbs about 150 g
- ½ cup unsalted butter, softened 113 g
- ⅓ cup unsweetened cocoa or cacao powder about 30 g
Topping
- ⅓ cup roughly chopped pecans about 40 g
- ¼ cup grated dark chocolate about 30 g
- Ground cinnamon optional
Instructions
- Line the bottom of a 9-inch or 23 cm springform pan with parchment paper.
- Place the pumpkin cubes in a steamer basket over simmering water. Cover and steam for 15 to 20 minutes, or until completely tender when pierced with a fork.
- Transfer the steamed pumpkin to a shallow tray and cool completely for about 30 minutes. If boiling the pumpkin instead, drain it thoroughly before cooling.
- Place the cooled pumpkin, peanut butter, raw sugar, and cinnamon in a food processor or blender. Blend until smooth and fluffy. Transfer to a bowl and refrigerate while preparing the remaining layers.
- Finely crush the biscuits and measure 1¼ cups. Add them to the food processor with the softened butter and cocoa powder, then process until evenly combined.
- Transfer the crust mixture to the prepared pan. Press it firmly and evenly across the bottom with the base of a measuring cup. Refrigerate for at least 30 minutes.
- Add the cream cheese, powdered sugar, vanilla, and mascarpone to a mixing bowl. Mix on medium-low speed just until smooth and combined, no more than 1–2 minutes total. Do not overmix. When mixing by hand, make sure the cream cheese is at room temperature and stir until completely smooth.
- Spread the mascarpone cheesecake mixture evenly over the cold crust. Refrigerate for 30 minutes to make the surface colder and easier to layer.
- Spoon the chilled pumpkin mixture over the cheesecake layer. Spread it gently into an even layer without pressing it into the filling.
- Cover the pan without touching the surface. Refrigerate for at least 8 hours, preferably overnight.
- Shortly before serving, top with chopped pecans, grated dark chocolate, and an optional sprinkle of cinnamon.
- Run a thin knife around the edge before releasing the springform rim. Slice with a hot, clean knife and serve cold.
Notes
- The pumpkin topping is meant to remain soft and creamy. Chilling will not turn it into a firm cheesecake layer.
- Cool the steamed pumpkin completely before blending. Warm pumpkin can soften the cheesecake layer.
- Mascarpone can split when overmixed. Add it last and stop mixing as soon as the filling is smooth.
- Approximate metric weights vary slightly by biscuit brand, packing, and pumpkin density.
- Store covered in the refrigerator for up to three days. Freezing is not recommended.